EARL GREY LAVENDER SCONES

INGREDIENTS
2 cups self-raising flour
1⁄4 tsp salt
1⁄4 cup castor sugar
1⁄2 cup cold butter (cubed)
1 Tbls dried lavender (lightly crushed)
2 Earl Grey tea bags

3⁄4 cup warm milk
1 egg

METHOD:

1. Warm the milk (don’t boil). Add Earl Grey teabags, let steep for 5–10 minutes.
2. Remove tea bags and leave milk to cool slightly.
3. In a large bowl, mix flour, salt, sugar and lavender.
4. Rub cold butter into flour until it looks like breadcrumbs.
5. Whisk egg into the cooled tea milk
6. Add to dry ingredients and mix gently into a soft dough. Don’t overmix.
7. Turn onto a floured surface. Pat to about 2–3 cm thick
8. Cut into triangles.
9. Place on a tray, brush tops with a little milk.
10. Bake at 180°C for 15–18 minutes until golden.
11. To make a glaze: Mix 1⁄2 cup icing sugar and 1Tbls cooled Earl Grey tea.
12. Drizzle over cooled scones.
13. Garnish with edible flowers or lavender leaves.